non crusting buttercream is just that........it stays soft.........crusting buttercream will slightly set up forming a crust if you will........it doesn't get completely hard........just more stiff.......people often times use the crusting buttercream when they want to do the whole viva paper towel method.......which is to frost a cake, allow the frosting to crust a little, then lay a paper towel over the cake and use your hand to smooth it.....it gets the icing completely smooth and gives the look of fondant with the taste of buttercream.....some people will also use a crusting buttercream to make flowers out of .......and then allow them to set up and then transfer them onto the cake when it's ready to be decorated instead of piping the flowers directly onto the surface of the cake
Do you by any chance have a crusted BC recipe you would like to share
I use crusting for all my cakes, because they transport better. I use the none crusting for the layers inside, as they taste better.
This is the best crusting recipe I have found..it has a great taste and is easy to use. I use it for all my roses as well.
http://www.cakecentral.com/cake_recipe-2075-Crusting-Buttercream-Icing-VIVA-Method.html
PS If you add just one tiny drop (I use Lucks coloring) of violet to this, it comes out a beautiful creamy white!! Dont know if that works with Wilton though....And the crust is a very nice thin crust, not hard or anything.
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